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Monday, April 02, 2012

Deep Thought: Tripels and Double IPAs Are First Cousins

This is an odd connection to make, but since I've recently examined both abbey ales and American strong ales in my other project, I couldn't help notice how close they are in construction. Consider:

Both use pale malts and sugar to achieve a light body, great strength, and high attenuation;

Both downplay or eschew caramel malts to create a more candy-like sweet base;

Both highlight hops, though of course, in tripels the balance point is in a far different place.

The goals are a little different, but not entirely. In terms of the kind of experience they're meant to produce--a reflective, special treat--they have something in common. I had a Westmalle Tripel on Friday to remind myself just how hoppy it is. Perhaps this is a personal thing, but if I had bottles of Pliny the Elder, Westmalle Tripel, a stout, a pale ale, a pilsner, and a lambic in the fridge, when I got in the mood for it, I would have a hard time deciding between the Pliny and Westmalle. They scratch the same itch.

Ghost, yes, that's a further blending of styles. For me, the overlapping elements are sugar and hops more than Belgian yeast--though that's a factor. Westmalle ferments pretty cool, though, and their Tripel doesn't pop the esters the way some do.

I can dig it. I don't quite agree with the tripels being hoppy. But hey, maybe we are drinking different tripels. I like the Maredsous tripel, and chimay cing cents. I've only had one westmalle tripel and I can't remember how hoppy it was.